Rigatoni Melanzana Recipe
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Ingredients:
1 pound rigatoni,
2 cups tomato pasta sauce,
2 tablespoon olive oil,
2 cups diced eggplant,
1 tablespoon chopped fresh basil,
2 garlic cloves, crushed and chopped,
1 tablespoon chopped onion,
4 tablespoon olive oil,
1 pinch dry oregano,
salt and pepper to taste.
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Recipe: Heat the olive oil in a large heavy skillet and saute the eggplant, onion and garlic until the eggplant cubes are soft and golden brown.
Add the tomato sauce, basil and oregano and reduce the sauce slightly, if necessary. Boil the rigatoni according to the package instruction, usually about 12 minutes.
Strain the boiled rigatoni and toss them with the tomato and eggplant sauce. Serve the Rigatoni Melanzana with some grated Pecorino Romano cheese on top. This recipe serves four.
Rigatoni Melanzana is a very simple and tasty recipe - one of the best ways to enjoy the wonderful taste of the eggplant. |
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